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Blodgett (Middleby) INVOQ 62BE/62BE Blodgett Combi Combi Ovens - INVOQ 62BE/62BE

Blodgett (Middleby) INVOQ 62BE/62BE Blodgett Combi Combi Ovens - INVOQ 62BE/62BE

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Blodgett (Middleby) INVOQ 62BE/62BE Blodgett Combi Combi Ovens - INVOQ 62BE/62BE

Full-size sheet-pan capacity • HybridSteam boiler + injection • ENERGY STAR®

Double your throughput without sacrificing a single inch of extra floor space. The Blodgett INVOQ 62BE/62BE stack gives you two powerful 7-tray ovens on one mobile stand, each packed with next-generation intelligence for faster, more consistent cooking and effortless cleaning.

Features
  • 14-tray capacity – (7) full 18" × 26" sheet pans per cavity or up to (28) 12" × 20" hotel pans total.
  • HybridSteam – combines a dedicated steam generator with precise injection for rapid recovery and pure steam even below 212 °F.
  • Touchscreen powered by Android 9 – intuitive icons, drag-and-drop MenuPlanner and 1,500-recipe storage.
  • SmartChef automation – tell the oven what you’re cooking and it selects the ideal settings, then lets you save or edit the results.
  • CombiSense & CombiSpeed – sensor-driven humidity control and automatic cook-time correction for perfect color, yield and texture.
  • CareCycle™ self-cleaning – seven tablet-based programs, overnight scheduling and water/chemical dosing guidance.
  • Built for busy kitchens – external core probe, built-in hand shower, triple-pane cool-touch glass and zero-clearance installation.
  • Cloud-ready – optional Open Kitchen connectivity for fleet management, HACCP reporting and remote recipe pushes.
Specifications
Pan capacity (7) full sheet pans per oven / (14) total
(28) 2.5" deep 12"×20" hotel pans total
Food load 19.8 lb max per tray
138.9 lb max per oven
Temperature ranges Convection 85–572 °F (30–300 °C)
Steam 85–265 °F (30–130 °C)
Combi 85–480 °F (30–250 °C)
Dimensions (H×W×D)* 69.4 × 42.4 × 40.6 in (1764 × 1077 × 1032 mm)
*Depth incl. handle 43.8 in (1114 mm)
Net / ship weight 736 lb / 780 lb (334 kg / 354 kg)
Electrical (per oven) 22.3 kW | 208 V 3 Ph 64 A
240 V 3 Ph 57 A | 440 V 3 Ph 34 A
480 V 3 Ph 31 A
Water connection 3/4" NPT (1–6 bar / 5.5 L min)
Drain Ø 50 mm
Heat emission Latent 2.24 kW | Sensible 3.42 kW
Noise level < 65 dB(A) with or without hood
Ingress protection IPX5
Certifications cULus, NSF, CE, ENERGY STAR®
What’s in the box
  • (2) side racks with non-tilt support rails per oven
  • (5) stainless-steel wire shelves per oven
  • Factory stacking kit & locking casters
  • USB port, external temperature probe & hand shower
  • CareCycle cleaning starter tablets
What our Experts Think
  • Stacked 6-Pan Combi Ovens – Two ovens stacked for maximum output in a compact footprint.

  • Versatile Cooking Modes – Convection, steam, or combination cooking for baking, roasting, steaming, and retherming.

  • Medium-Volume Capacity – Each oven holds up to 6 full-size sheet pans, ideal for busy restaurants and bakeries.

  • Digital Programmable Controls – Ensures consistent results and easy operation across multiple shifts.

  • Durable Stainless Steel Construction – Built for long-term reliability in commercial kitchens.

  • Blodgett Trusted Performance – Professional-grade ovens known for durability and consistent cooking quality.

Q&A

Q: What is the Blodgett INVOQ 62BE/62BE?
A: The Blodgett INVOQ 62BE/62BE is a double-stacked electric combi oven, combining two 62BE units for versatile, high-volume cooking in commercial kitchens.

Q: What makes the INVOQ 62BE/62BE unique?
A: It provides dual combi decks with convection, steam, and combination cooking modes, offering precise temperature and humidity control for consistent results.

Q: What foods can it cook?
A: Ideal for roasting meats, baking breads and pastries, steaming vegetables, cooking seafood, and multi-item menu production.

Q: How does it cook?
A: Electric-powered with programmable controls, advanced steam injection, and even heat distribution to ensure reliable cooking and moisture retention.

Q: What is it made of?
A: Heavy-duty stainless steel interior and exterior, durable components, and easy-to-clean surfaces suitable for high-volume commercial use.

Q: Who is it best for?
A: Restaurants, hotels, caterers, and institutions that need a high-capacity, versatile double-stacked electric combi oven.

Maintenance Tips
  • Run the automatic cleaning cycle daily to prevent grease and food buildup.

  • Wipe interior surfaces with a damp cloth after each use; avoid abrasive cleaners that can damage stainless steel.

  • Empty and clean drip trays regularly to maintain hygiene and prevent overflow.

  • Replace water filters as recommended to reduce limescale and protect steam components.

  • Inspect door gaskets and seals frequently for wear to ensure proper heat and steam retention.

  • Schedule professional servicing of fans, heating elements, and steam systems to maintain long-term performance.